Reviewed: Dec. 26, 2010

This fudge is absolutely amazing. But I read a few comments that say that it makes too much, so I halved the recipe-I should have followed it because the fudge was less than half an inch thick. Otherwise, it was wonderful :)

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5 users found this review helpful

Reviewer:

iwuvchocolate

Reviewed: Dec. 26, 2010

this is officially the best fudge I've ever eaten. I cut the recipe in half but forgot to half the evaporated milk, and maybe this is what kept it soooooo creamy. Like butta. I used a Ghirardelli bittersweet chocolate bar in place of the Hersheys. No one could believe I made this. thank you thank you thank you......

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8 users found this review helpful

Reviewer:

Button Love

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 24, 2010

This is the best fudge. Very easy to make.

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8 users found this review helpful

Reviewer:

KIMRN

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Reviewed: Dec. 24, 2010

I just made this for CHRISTmas party guest tonight and I am not sure if there will be any left! Thanks Fat Pete! I LOVE THIS FUDGE! Yummmmmmmmmmmy:) There needs to be a higher rating system for this recipe!!!!

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9 users found this review helpful

Reviewer:

irishfrog

Reviewed: Dec. 21, 2010

God Bless fat Pete... this is absolutly easy and yummy!!! ive never made fudge before and this was great!!!!! i used white choc chips instead of a candy bar and it was yummy!! :)

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9 users found this review helpful

Reviewer:

kitten_mommy

Cooking Level: Expert

Home Town: South Weymouth, Massachusetts, USA

Living In: Newport, New Hampshire, USA

Reviewed: Dec. 21, 2010

Excellent! You don't need to use peanut butter if you want just plan fudge. I used all chocolate chips because I didn't have a candy bar. I also only used one jar of fluff by accident and it still turned out great. If you use peanut butter, don't warm it in the microwave, like some suggest, because it gets way too runny, unless you want to pour a layer of peanut butter on top of the fudge.

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9 users found this review helpful

Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Freeland, Maryland, USA

Reviewed: Dec. 21, 2010

This is now the only fudge I will ever make. I used dark chocolate and hershey's with almonds for candy bars. Hate candy thermometers. This is so easy. Delicious, almost truffle-like.

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8 users found this review helpful

Reviewer:

Jonny W.

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Alpine, Texas, USA

Reviewed: Dec. 19, 2010

omg, this fudge was to die for. I used Hershey's milk chocolate bars and semisweet chips. It really wasn't hard to swirl the peanut butter for me. I just dropped globs onto the fudge and then swirled it around with a knife. I tried the Aunt Teen's fudge a few weeks ago and this was far superior. I liked the consistency way better of this fudge. It was nice and soft and delicious! I will definitely be keeping this recipe. Thanks Pete!

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11 users found this review helpful

Reviewer:

DANNENE

Reviewed: Dec. 19, 2010

This fudge is YUM-O!!! It's a lot of creamy goodness. :) It is definitely worth the arm work in mixing. I didn't add the peanut butter at the end because of time and it was quite dense once poured into the pan. This will definitely be somethine I make throughout the year.

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7 users found this review helpful

Reviewer:

jenmshaw

Reviewed: Dec. 19, 2010

I was looking for a recipe similar to what I grew up with, and this was it! My only changes were to use semi-sweet chocolate chips, and use 3 cups instead of two, rather than adding another kind of chocolate candy, and to add 1 cup of peanut butter with the chocolate, rather than swirling it. I make a separate batch of PB fudge, so adding just a cup of PB adds a nice touch to purely chocolate fudge. Rather than refrigerating it, I let it cool at room temperature, and cut it a few hours later. This recipe is a keeper!

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8 users found this review helpful